Name: Mediterranean Chickpea Pita
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 Tbsp extra-virgin olive oil plus 2 Tbsp; 1 medium onion diced; to taste salt and pepper; 4 cloves garlic minced; 1/2 tsp toasted cumin coarsely ground; 1/2 tsp red pepper flakes; 1 cup celery finely diced; 4 cups chickpeas cooked or canned, drained; 2 Tbsp lemon juice; 4 warm pita breads for serving; optional minted yogurt 1 cup thick yogurt, 2 Tbsp mint, 1 garlic clove

01

Overview

Prep15 min

Cook20 min

Total35 min

Servings4

DifficultyEasy

02

Ingredients

3 Tbsp extra-virgin olive oilplus 2 Tbsp1 medium oniondicedto taste salt and pepper4 cloves garlicminced1/2 tsp toasted cumincoarsely ground1/2 tsp red pepper flakes1 cup celeryfinely diced4 cups chickpeascooked or canned, drained2 Tbsp lemon juice4 warm pita breadsfor servingoptional minted yogurt1 cup thick yogurt, 2 Tbsp mint, 1 garlic clove

03

Equipment

Heavy-bottomed saucepan
Potato masher
Knife and cutting board
Dry skillet

04

Method

01

Sauté the aromatics

Warm 3 tablespoons olive oil in a heavy saucepan over medium heat. Add the onion with salt and pepper and cook gently until softened, about 10 minutes. Raise the heat to medium-high and stir in the garlic, cumin, red pepper flakes, and celery; let sizzle 1 minute without browning.

02

Smash the chickpeas

Add the chickpeas and heat through. With a potato masher, crush about half the beans so the mixture turns chunky and cohesive. Stir in 1/2 cup water and simmer briskly 1 to 2 minutes. Stir in the lemon juice and the remaining 2 tablespoons olive oil; taste and adjust the seasoning.

03

Stuff the warm pita

Warm the pita breads in a dry skillet until soft. Spoon the smashed chickpeas into each pita and top with minted yogurt, tahini sauce, or a few quartered hard-cooked eggs if you like.

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Tips

NoteDo not over-mash; leaving some whole chickpeas keeps a pleasant bite.

NoteMake the minted yogurt by stirring 2 Tbsp mint and 1 minced garlic clove into a cup of thick yogurt.

NoteThe chickpea spread keeps in the fridge 3 to 4 days; warm the pita just before serving.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorStore the smashed chickpeas in an airtight container up to 3 to 4 days; keep pita separate.

Best freshWarm the pita and assemble just before eating so the bread stays soft.

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Frequently asked

Can I use canned chickpeas?+

Yes, drain and rinse them; they mash and heat through just the same.

What is minted yogurt?+

Stir 2 tablespoons chopped mint and 1 minced garlic clove into a cup of thick yogurt with salt and pepper.

How do I serve it?+

Spoon the warm chickpeas into pita, or use it as a dip or side dish with bruschetta.

Mediterranean Chickpea Pita

Overview

Ingredients

Equipment